Put potatoes in a pot and cover with water. Add the 2 teaspoons salt to the water. Boil the potatoes until tender when pierced with a fork but doesn't fall apart. Drain.
In a large bowl, combine the mayo, mustard, sweet pickle relish, chopped onion, boiled eggs, black pepper, and salt to taste. Fold this into the potatoes.
Put into a nice serving bowl. Sprinkle with paprika and stud the top all over the pimento stuffed green olives.
You can serve this right away while it is still warm but I personally like cold potato salad.
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